The demand for top talent has never been greater and organizations today, regardless of industry or location, seek experienced, credible leaders with the vision and skills to design winning strategies and motivate others. If you are such an individual and are seeking new opportunities, JDRQUEST is at your service.

We believe that candidates are clients too, and we treat you as such. Our goal is always to bring parties together for the mutual benefit of all.

Please register your information with us. Our objective is to have just the basic information about you so that we can contact you privately and confidentially when we are engaged in a project that is a close match for your professional skills and experience. We will not share this information with anyone until we have been in touch with you and mutual interest has been established.

Current Positions

 

Executive Retail Chef II, Princeton University – Princeton, New Jersey.
The Executive Retail Chef II position requires an experienced individual who is a natural leader with a strong administrative and culinary background and the ability to lead, inspire, and develop a strong kitchen team.  The Executive Retail Chef II will provide proactive leadership, overall direction, and operational management to the Retail food service department.  The Executive Retail Chef II will work closely with the Associate Director of Retail Operations and leadership team in planning, implementing, and supporting new food concepts and programs within all Retail operations while maintaining composure through fast-paced and demanding operations and events.  The position will be responsible for the research, testing, development, documenting, training, monitoring, evaluating, and implementing necessary adjustments to innovative new dishes, concepts, and/or food programs.  This position will play a key role in new facility design and roll out, menu creation, food cost, and establishing and maintaining culinary standards as they relate to plate design and managing the operations within budget.  The perfect candidate is creative and passionate about their craft, and ensures fulfillment of our commitment to provide students, faculty, and staff with excellence in quality and customer service.
read more »

Principal Duties and Responsibilities:
Culinary (50%)
· Oversees all aspects of planning and managing menus for all Retail units. Responsible for food purchasing, production and presentation, while providing continual positive leadership to motivate and engage the team
· Must maintain quality control on all Food and Beverage menu items and pricing, ensuring the highest level of guest satisfaction.  This includes assisting in curation, ordering, and inventory in all areas as applicable, or overseeing any delegation of ordering processes
· Supports and takes a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up and coming food and beverage trends
· Ability to create globally inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions
· Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessary
· Initiates and develops new recipe concepts incorporating department culinary principles and by conducting research on global cooking trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community
· Maintains department standards for accuracy of recipes
· Tests new products as they come on the market to determine feasibility of service and evaluates new recipes
· Responsible for creative vision of F&B as a department, working alongside of Design and Marketing as needed in an effort to advance the outlets
· Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change
· Works in collaboration with students, faculty, and culinary staff to plan menus and develop activity-based concepts to build community
· Ability to develop, nurture, and foster client relationships
· Ability to restructure menu concepts to reflect market shifts and maintain food cost
· Completes inventory and recommend products to be ordered
· Attend and contribute to the Campus Dining Culinary Council Meetings

Team Management (20%)
· Identify the developmental needs of managers and union employees to provide opportunities for growth and development to maximize talent
· Provides guidance and feedback to culinary staff.  Supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to University policies and procedures.  Administers performance appraisals, counsels and disciplines employees as required
· Trains staff on the use of kitchen equipment; takes lead within unit to train on advanced cooking and display techniques and concepts
· Oversees training, coaching, and development of culinary personnel and Retail Food Service Workers
· Provides continual positive leadership to motivate and engage the team
· Responsible for the hiring process of production associates, proper onboarding, training, and performance appraisals
· Ensures efficient and effective staffing levels.  Provides guidance and feedback to culinary staff
· Oversee the training for the opening of all new programs and concepts in all Retail dining operations
· Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes
· Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance

Food & Work Place Safety (25%)
· Maintains high level of food safety and sanitation standards.  Provides training to include safe and proper equipment handling and supervision to all staff for these standards.  Maintains quality/clean facilities through regular inspections of dining facilities
· Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures.  Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs
· Assists students and guests with food allergies and special needs

Other (5%)
· Monitors systems for controlling costs
· Develop budgets in tandem with the Finance Team, ensuring the operations are able to meet or exceed them in both topline and bottom line performance
· Supports and takes a leadership position in the department’s sustainability and wellness initiatives
· Work with other departments to enhance and support Campus relationships, community building and programing by providing the highest quality of service
· Supports Campus Dining events as needed

ESSENTIAL QUALIFICATIONS:
Minimum Required Knowledge, Skills & Experience:
· Culinary Arts Degree from an accredited institution or equivalent technical experience
· A minimum of 4-6 years’ of progressive food service production management experience in a Retail program
· Previous multi-unit retail experience preferred
· Knowledge of the health department’s rules and regulations including HACCP and ServSafe
· Ability to lead and develop a Management team and culinary employees
· Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines
· The candidate will require a keen eye for detail, being highly organized, and having exceptional people-management skills
· Knowledge of culinary techniques: hot, cold, ambient, sous vide, aspic, garde manger, display cooking, and buffet presentations
· The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently
· Excellent interpersonal and communication skills with the ability to interact with a diverse population
· Basic knowledge of computerized food production systems
· Knowledge and experience with the use and maintenance requirements of kitchen equipment including but not limited to ovens, mixers, slicers, smokers, grills, and kettles
· Knowledge and experience writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls
· Required to work nights and weekends
· Basic proficiency in Word, Excel, and Outlook, and food ordering systems
· Valid Driver’s License
· Essential Personnel, https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/

Physical Requirements:
· Stand or walk up to 2 hours at one time for a total of 6-8 hours per day
· Sit for no more than 2 hours during an 8 hour day
· Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
· Lift or carry up to 50 pounds occasionally (less than 33% of the workday)
· Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday)
· Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday)
· Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day)
· Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height
· Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.)
· Possess physical agility, full range of motion, and ability to maintain balance

PREFERRED KNOWLEDGE, SKILLS & EXPERIENCE:
· Experience with Food Pro
· Knowledge of Local, State, and Federal Nutritional guidelines
· In addition to French, Italian, and American, experience with Latin, Asian, and other inspired cuisines

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com

Associate Director of Retail Operations, Princeton University – Princeton, New Jersey.
The Associate Director of Retail Operations requires an experienced and passionate leader with a strong understanding of food & beverage operational controls, budgeting, payroll, and forecasting. The Associate Director of Retail will manage and have oversight of Campus Dining Retail Operations. Responsibilities will include oversight of Frist Campus Dining Center, Campus Cafes, Athletic Concessions, all catering within Frist Campus Dining, and the Frist Campus Center Culinary Team. The candidate will require a keen eye for detail, be highly organized, and have exceptional people-management skills, with a proven ability to lead and develop a management team and employees. The Associate Director of Retail Operations successfully leads, develops, and motivates team members, commands a positive presence in all venues, and understands the expectations of contributing to the retention of guests, team members, and maximizing profitability.
read more »

Managing all Retail Operations (40%)
· Develop and collaborate with the Executive Retail Chef II and culinary retail leaders the menus and concepts located within the Frist Campus Center dining operation and all retail satellites, athletic concessions, food truck, and Paper Tiger Catering
· Review concepts and menu design and make recommendations for modifications based on campus and industry trends in all Retail operations
· Monitor financial performance of all retail operations and make recommendations on pricing for all menus and retail products
· Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue, and ensure a competitive position in the market
· Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving necessary change
· Recruit and select talented leaders and team members who will enhance the Campus Dining culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands
· Utilize interpersonal and communication skills to lead, influence, and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example

Team Management (30%)
· Oversee the hiring and scheduling for all positions in all Retail operations
· Work effectively and collaboratively with team members and the union leadership to ensure effective delivery of services to the campus community
· Develop training programs for front line associates in retail operations during break periods
· Identify the developmental needs of managers and union employees to provide opportunities for growth and development to maximize talent
· Oversee the development and discipline for all team members in Retail operations
· Holds team accountable to steps of service to deliver great guest service
· Ensures team members have the tools necessary to complete their jobs
· Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes
· Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance
· Establish and maintain open, collaborative relationships, and ensure direct reports do the same
· Ensure regular, ongoing communication occurs (e.g. daily meetings, divisional/departmental meetings)
· Build and maintain an organizational culture that maximizes employee engagement and attracts top talent
· Ensure proper controls are in place and policies are established and followed by all team members

Food & Work Place Safety (25%)
· Maintains a high level of food safety and sanitation standards. Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards. Maintains quality facilities through regular inspections of dining facilities
· Ensures compliance with all state, local, and university food safety, workplace safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs
· Assists guests with food allergies and special needs

Other (5%)
· Monitors systems for controlling costs
· Supports and takes leadership in the department’s sustainability and wellness initiatives
· Supports Campus Dining events as needed
· Collaborates with colleagues in Campus Venue Services on day-to-day operations and large scale events
· Provide, develop, train, and maintain a professional workforce

ESSENTIAL QUALIFICATIONS:
Minimum Required Knowledge, Skills & Experience:
· Minimum qualifications include a bachelor’s degree in hospitality, food science or other related field, or a culinary degree.
· Minimum of 8-10 years in progressive leadership/management roles in the food service industry is required.
· The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
· Excellent interpersonal and communication skills with the ability to interact with a diverse population.
· Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines.
· Basic knowledge of computerized food production systems.
· Knowledge and experience with the use and maintenance requirements of kitchen equipment.
· Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.
· Ability to develop and implement training programs for employees to promote quality services.
· Knowledge and experience with writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls.
· Based on business needs and the Athletics home game calendar of events, ability to work a flexible schedule, AM, PM, weekends, and/or holidays.
· Basic proficiency in Word, Excel, Outlook, and food ordering systems.
· Valid Driver’s License.
· Essential Personnel, https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/

Physical Requirements:
· Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
· Sit for no more than 2 hours during an 8 hour day;
· Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
· Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
· Push or pull using forces up to 50 pounds occasionally (less than 33% of the workday);
· Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
· Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the workday);
· Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
· Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
· Possess physical agility, full range of motion, and ability to maintain balance.

PREFERRED QUALIFICATIONS:
· Experience with FoodPro.
· Knowledge of Local, State, and Federal Nutritional guidelines.
· Experience working in a unionized environment.
· Knowledge and ability to learn health department’s rules and regulations including HACCP and ServSafe.
· Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet presentations

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com

Director of Operational Excellence/Director of Operations, Princeton University – Princeton, New Jersey.
The Director of Operational Excellence/Director of Operations is a member of the senior management team providing leadership, expertise, and oversight of the food-service equipment and dining facilities within Campus Dining. This position will lead to the development of capital and operational project delivery for Campus Dining by designing and managing efficient, effective, and collaborative processes to align internal and external project participants. He/she will provide data and strategic direction to senior administration related to financial reporting and budget projections, capital investment, and resource allocations, return on investment, procurement and request for proposal (RFP) information and investments in technology. Reporting directly to the AVP Campus Dining, the Director will work collaboratively with residential, retail and catering senior management, the Executive Director of Finance and Technology Administration, the Vice Provost for Space Planning and staff in various offices throughout the University including Facilities, the Office of Capital Projects, Environmental Health & Safety, Risk Management, University Services IT and the Office of Information Technology.
read more »

Princeton University Campus Dining seeks an accomplished and collaborative leader for the position of Director of Operational Excellence/Director of Operations. Reporting to the Assistant Vice President of Campus Dining, the Director of Operational Excellence/Director of Operations will be responsible for managing capital projects, as the client, and work collaboratively with the facilities department from inception and design phases through commissioning and closeout period. This position will establish a strategic and integrated approach in the implementation of the Campus Vision for the Future of Dining.

Responsibilities include direct oversight of all capital projects, quality assurance standards, procurement, finance, technology, waste management, and business process life cycle. The position will oversee Campus Dining’s finance and procurement teams, comprised of approximately 8 staff members. These teams are responsible for optimizing Campus Dining’s resource allocation through effective and efficient purchasing of goods and services and accurate budgeting, financial transacting, reporting and monitoring.

PRINCIPLE DUTIES AND RESPONSIBILITIES:
Capital and Operations Projects: 25%</strong
· Strategically identify and plan capital investments that enables Campus Dining to maintain a dynamic campus dining environment. Recognizes the changing landscape of culinary excellence, laws and regulations, compliance, and technology and advise operations about advances as it relates to heart of the house and front of the house operations.
· Partner with Campus Dining leadership team and the Office of Capital Projects on developing and implementing the new campus plan which will include residential dining and campus nodes, ensuring that operational needs are met and optimizing resource allocation.
· Coordinates university capital projects for Campus Dining and leads all Campus Dining department projects
· Oversee all major maintenance projects for Campus Dining.

Quality Assurance Standards and Processes: 20%
· Collaborate with the Office of Finance and Treasury and facilities to develop an equipment inventory list and ensure maintenance of all departmental assets at each operating location.
· Determine life cycles and standard processes to identify equipment needs, evaluate repair versus replacement/renovations and cost proposals for funding plans.
· Oversee all repairs, renovations, and replacements of capital equipment.
· Ensure compliance with all state, local, and university food safety, work place safety, fleet safety, and HACCP policies and procedures. Ensure a safe work environment through addressing safety concerns to eliminate hazards; investigate and report incidents by enforcing safety work rules and procedures.
· In collaboration with campus partners, ensure that standards are established for a safe work environment, through effective and consistent training, management and enforcement of safe work practices. Along with the Director of Residential Dining and the Director of Retail & Catering Operations, resolve safety issues and investigate all accidents.
· Ensure all regulatory inspections and repairs (approximately 200 work orders monthly) are completed at prescribed schedules and fully documented.
· Chair the Quality Assurance and Quality Control (QA/QC) Committee working along with the Director of Residential Dining and the Director of Retail & Catering Operations.
· Conduct investigations and resolve safety issues in partnership with campus colleagues and Campus Dining staff.
· Develop facilities management safety and sanitation strategy and implement change as needed. Partner with Director of Residential Dining and the Director of Retail & Catering Operations to ensure all Campus Dining venues adhere to safety standards by developing a schedule and conducting regular inspections of all dining facilities.
· Ensure continuity of established quality assurance schedules, preventative maintenance, and maintenance proposals that support the long-term goals of Campus Dining.
· Conduct field operations assessment with a hands-on approach, ensuring compliance and monitoring standard operating procedures.
· Set standards for sustainable food service operations in terms of equipment, energy, water use, and waste management.

Finance and Technology: 20%
· Provide leadership and oversight for Campus Dining’s financial management. Ensure direction is strategic in nature and aligns with University Services and Campus Dining core values and guiding principles.
· Ensure that Campus Dining operates in an environment with adequate internal controls.
· Provide direction to the finance management team in the development of Campus Dining’s annual operating budget, all budgets for capital investments and all proforma analysis.
· Develop and implement processes to ensure that senior management is informed on a regular basis of the units’ approved projects.
· Advise senior management, regarding budget performance (both operating and capital budget), make recommendations and propose solutions to related issues.
· Actively participate in the University Services data analytics initiative, providing information and insight into data, its location and the visualizations.
· Ensure that all technology systems support the operational needs of Campus Dining.
· Working closely with Director of Residential, Director of Retail and Catering, and the Director of University Services IT, identify and propose innovative ideas related to technological solutions, upgrades or changes. Evaluate alternatives, develop proposals and plan for the change. Facilitate implementation of a planned technological solution.
· In collaboration with University Services IT and the Office of Information Technology ensure that all systems are adequately maintained, and upgrades performed, as needed.
· Supervise Campus Dining’s finance and procurement teams.
· Administer annual performance appraisals; counsel and mentor employees as required. Recommend annual merit increase as appropriate.
· Provide staff with training opportunities.

Procurement: 20%
· Provide leadership and oversight for Campus Dining’s procurement in alignment with Campus Vision for the future of dining.
· Oversee compliance with vendor management, contract management, and risk mitigation related to contracts. Ensure compliance with University procurement policies.
· Provides direction on the RFP process.
· Assist in negotiations for significant Campus Dining contracts.
· Supervise Campus Dining’s finance and procurement teams.
· Administer annual performance appraisals; counsel and mentor employees as required. Recommend annual merit increase as appropriate.
· Provide staff with training opportunities.

Emergency Preparedness: 10%
· Leads emergency preparedness efforts on behalf of Campus Dining. Campus Dining provides essential services to students, faculty, staff, and the Princeton community during emergencies.
· Ensures Continuity of Operations Plan (COOP) are up to date as needed (at least annually) and kept current in the database.
· Ensure University protocols, policies, and procedures are followed during emergencies.

Other Duties: 5%
· Participate in department initiatives and projects that are aligned with the Campus Vision for the Future of Dining.
· Member of the Princeton Sustainability Committee.
· Work to meet the Campus Vision for the Future of Dining and its core values and guiding principles with enthusiasm and a spirit of cooperation.
· Other duties, as assigned

CORE COMPETENCIES
· Integrity and Trust
· Creativity (Innovation Management)
· Managing Diversity
· Motivating Others (Building Effective Teams)
· Conflict Management (Composure)
· Business Acumen
· Customer Focus
· Influence without formal authority

ESSENTIAL QUALIFICATIONS:
· Bachelor degree required
· Undergraduate degree in engineering, planning, environmental science, bachelor’s in food management, or related field.
· Minimum of 10 years’ experience including planning and design management and implementation of capital programs.
· Knowledge of health department’s rules and regulations including HACCP, OSHA, ServSafe, and other federal, state, and local laws/codes.
· Experience in consumer goods, food service operations, or multi-restaurant management.
· Proven ability to lead projects
· Knowledge of the maintenance requirements of the equipment.
· Ability to develop and implement training programs for employees to promote quality assurance.
· Knowledge and experience with capital planning, developing budgets, analyzing financial information, and strategic planning.
· Ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
· Strong organizational and problem-solving skills, attention to detail, and the ability to work in a timely manner, meet deadlines and act decisively.
· Must be a self-starter who demonstrates initiative and a drive for results.
· Demonstrated ability to be effective at listening, understanding, and clarifying concerns and issues raised by various constituents and to work effectively with others.
· Excellent interpersonal and relationship-building skills including sensitivity to the wants, needs, and concerns of all constituents and the ability to interact with a diverse population.
· Diplomacy and negotiating ability necessary for successful resolution of issues.
· Strong technology skills and proficiency with personal computers, business applications, project management, and Microsoft Office software.
· Strong written and oral communication skills, including the ability to present complex information in a useful and understandable fashion to diverse audiences.
· Flexibility with scheduling. Based on business needs, the ability to work a flexible schedule, AM, PM, weekends, and/or holidays.
· Ability to work with and advise senior management.
· Demonstrated commitment to diversity and inclusion and a track record of creating diverse, inclusive, and a welcoming professional working environment.
· Must be able to function in an essential personnel role, which may include an extended on-campus presence during local, regional, or national emergencies. (https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/)
· Valid Driver’s License.

PREFERRED QUALIFICATIONS:
· Bachelors in Engineering
· Food management with hospitality industry experience
· Knowledge of Energy Star kitchen equipment.
· Knowledge of technology-based solutions to effectively manage multimillion-dollar assets.
· Experience within higher education.
· ServSafe Certification.
· Experience working in a unionized environment.
· Knowledge of new and emerging technologies in the areas of sustainability, environmental safety, food systems, and climate change.
Knowledge of procurement best practices

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com

 

Complete the form below

Candidate Registration Form

Your Name (required)

Your Email (required)

Current Position

Tel Number

How did you find us?

Attach Resume

Comments